Sazerac
Ingredients
- Cognac50 ml
- Absinthe10 ml
- Sugar5 g
- Peychaud's bitters2 dash
Garnish
Lemon peel twist
Description & Prep
Fill the chilled rocks glass with absinthe, swirl to coat it and discard the excess. Stir the cognac, the sugar and the Peychaud's in a mixing glass with ice and strain into the prepared glass, with no ice inside. After the American Civil War, rye replaced cognac in most versions, but this is the original New Orleans recipe.
